Thursday, November 26. A three-course Thanksgiving prix fixe from Chef Trilby, $85 per guest, tax and gratuity not included.
Begin with carrot-ginger soup and your choice of wild rocket salad or grilled truffle romaine. For the main course, choose slow-roasted organic Diestel turkey with all the trimmings, pan-seared sea bass with brown-butter sage gnocchi, or mushroom and butternut cacio ravioli. Finish with butter cake with whiskey date sauce, pumpkin tart, flourless chocolate cake or caramelized banana split.
Plant-based turkey available upon request. Optional wine pairing available. No prepayment; reserve any time during dinner service.
Main dining room seating is not guaranteed, including specific table requests. However, we will make every effort to accommodate all seating preferences. For parties of 5 or more, for ANY SPECIAL REQUESTS, Please contact the restaurant directly. If you are unable to make it, please cancel your reservation as soon as you know you are not coming.
